Trinidad Scorpion

Trinidad Scorpion Care

Capsicum Chinense

What is the plant

The Trinidad scorpion (Capsicum chinense) originated north of Venezuela in Trinidad. Farmer Wahid Ogeer gets credit for breeding the first of this fiery type of hot pepper, a combination of habanero, Scotch bonnet and ghost pepper. Pepper enthusiasts have spicy food and hot pepper sauce challenges with Trinidad scorpion peppers.

Practice common sense when learning how to grow Trinidad scorpion peppers. Handling extreme peppers, especially around children and others who are not acquainted with extreme spiciness, can potentially be dangerous to your health. Dairy products like milk, ice cream or yogurt and starches like bananas, crackers or bread may help to calm the burn, but don’t count on it with these peppers.

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Lighting

Full Sun

Hardiness zone

min 10b

Difficulty

Hard

How to Care for the Plant

Soil
Growing ghost peppers in warm, well-drained soil with each plant a couple feet apart is optimal.
Temperature
The best temperature for growing a Trinidad scorpion pepper plant is between 75 and 85 degrees Fahrenheit.
Additional
Eating one of these peppers is guaranteed to make you cry, sweat, scream, feel intense pain, possibly lose vision or hallucinate. They rarely will send someone to the hospital, usually caused by an allergic reaction or health issues with the heart or lungs. Don’t mess with the Trinidad scorpion pepper unless you are well versed in hot peppers.